If you think that “real” mayonnaise comes from a jar by way of the supermarket, then you’ve been missing out on one of the most luscious taste sensations around.
Real is real, and in the case of real mayonnaise, the only way to really experience it is when it’s made from scratch with eggs from pastured hens.
“Unreal” mayonnaise, and I’m referring to the insipid white stuff from the grocery store, labels itself as “real” but is often made with genetically modified soy or canola oil, along with additives such as calcium disodium EDTA, otherwise known as ethylenediaminetetraacetic acid (an ingredient that requires you to catch your breath three times before you can say it!), should probably not be ingested.
Store-bought mayo also contains eggs from factory farms, where hens are kept in crowded and unsanitary conditions, causing them undue suffering. Because of extreme overcrowding and stress, battery caged hens are prone to contracting bacterial infections, which are then treated with antibiotics and hormones. The eggs that they lay contain residues which will negatively affect your own hormonal balance. What’s more, conventional eggs cannot compare with the taste and nutritional value of 100% free-range or pastured eggs.
Karen Wang Diggs, Chief Fermentation Officer
Cultured Real Mayonnaise (with Perfect Pickles Brine)
If you think that “real” mayonnaise comes from a
jar by way of the supermarket, then you’ve been missing out on one of the most
luscious taste sensations around.
2 yolks from pastured eggs
1 Tablespoon (15 ml) brine from Perfect Pickles
1 teaspoon (5 ml) Dijon mustard
1-1/4 cup (296.25 ml) extra-virgin olive oil OR a combination of extra-virgin olive oil and avocado oil
1/4 teaspoon (1.25 ml) Celtic Sea Salt
1/8 teaspoon (0.625 ml) ground white pepper
1/4 teaspoon (1.25 ml) paprika, optional
Place the yolks, brine, and Dijon mustard in a blender. With the motor running on low, slowing pour in the oil in a VERY slow stream until it thickens to mayonnaise consistency.
Add in seasoning, pulse a few times to mix, and adjust with more salt and pepper as needed.
Transfer mayonnaise in a glass jar and store in the refrigerator. Consume within one week.
Use this mayonnaise to make our delicious Perfect Pickles Potato Salad!
Original recipe by Karen Wang Diggs
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